This is super easy, and you know how much I love an easy time in the kitchen. When I make cholent, it’s a one-pot meal that doesn’t require a lot of work and is really tasty and satisfying. Comfort food at its best! My favorite part is the wheat.
In the morning the smell greets everyone as they wake up and the first thought that pops into my head is that it’s going to be a tasty day.
I admit that I rarely have the patience to wait until lunchtime before tasting some of it.
Makes 5 servings
4 drumsticks + 4 chicken thighs
1 turkey neck, cut into chunks
4 medium potatoes
2 large carrots
8 cloves of garlic
1/2 cup kidney beans
1/2 cup cannellini beans
1/2 cup wheat grains
1 heaped Tbsp sweet paprika
100 grams tomato paste
1/2 tsp sugar
2 Tbsp honey
1 heaped Tbsp chicken bouillon
Ground black pepper
1. Start preparing a day before. Place the beans and the wheat in two separate bowls and cover with extra water and let soak for 12 hours.
2. Heat a large pot with 4-5 Tbsp of oil and arrange the chicken and the neck. Roughly dice the vegetables and sprinkle over the chicken. Drain the beans and the wheat and sprinkle over the vegetables and add the two cloves of garlic.
3. Mix a cup of boiling water with the spices and the sugar and mix until dissolved and pour over the wheat and the beans. Add enough water to cover everything and add the honey.
4. Preheat an oven to 180°C.
5. Cook covered for 10 minutes and add the eggs. Cover and transfer to an oven, as is, for 45 minutes, then lower the heat to 100°C for 10 hours.
Good to know…
The chicken is fall-off-the-bone tender. Slow cooking does wonders for it and kids love it. I place the cholent in the oven at around 11:00 pm and the next morning at 10:00 I turn the oven off and leave the pot inside the oven. Before serving the meal, I’ll heat it for around 40 minutes at 180°C.
You can substitute the carrots for two medium sized sweet potatoes.